Tag Archive for 'onion powder'

Recipes: Chicken Tacos

Published by Hal on January 12, 2008 in recipes. 7 Comments

My wife and I don’t really plan a menu when we’re going to the grocery. I guess we do this because it allows for some spontaneity, but there comes a problem when we want to actually make something because we don’t always have the ingredients on hand.

On the flip side, this also means that we buy ingredients that we don’t have any clear plan for. By example, this week we bought a pound of chicken breast–no idea how we were going to use it, it just sounded good to me when we were at the market. Fortunately, it was mostly frozen when we got it home, and I don’t thaw things on the counter, so I had a few days to figure it out or refreeze the meat.

Last night, my wife suggested chicken alfredo. An alfredo sauce isn’t that hard to make, but I was tired (I had a great Thursday night!) so we were going to just buy a sauce in a jar and grill the chicken. On the way to store, I bagged out and we went to Fazoli’s instead. So, we still had this chicken that we needed to do something with.

Today, I’m downstairs, paying the bills, when my wife brings up the chicken. “We can make pasta for lunch,” she says (or something like it). I protested that pasta was too heavy, maybe we could make a grilled chicken caesar salad instead. She wasn’t thrilled about that, so I secretly planned to make the pasta and just serve a salad with it. But when we got to the store, something changed in the produce section:

“What about tacos?” she asked.

“What?” That came out of left field! She happened to see some diced onions and had the idea. So, away we went. I didn’t want to buy a packet of taco seasoning, so I took a quick gander to see if I could be inspired, and I was.

Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1 pound chicken breast
  • 7 ounces tomato sauce

Procedure:

Combine the spices in a small cup and set aside. Season the chicken breasts on both sides (I used a liberal amount of seasoned salt–you could use just pepper and salt, and that would be just fine). Heat about two tablespoons of oil in a skillet over medium heat and add the chicken.

Cook the chicken until it’s done, turning once. Don’t move it, or it will stick! Turn it once–I’m serious! You’ll be rewarded with some nice, tasty carmelization! This should take about 10-15 minutes (5-7 minutes on each side), depending on how thick the breasts are.

Remove the chicken from the heat and allow it to cool. If you into them right away, the juices will run everywhere (drying out the meat) and you’ll get burned :). In the meantime, go make some rice, tea, wash some dishes, whatever–just don’t touch the chicken. I used the time to make some spanish rice and to prepare some pico de gallo

Once the chicken has cooled enough to handle, tear it into chunks. I used the help of a serrated knife, and chuck the chicken into chunks about 1/4 inch square. After the chicken has been shredded, add it back to a sauce pan, over medium heat. Add the tomato sauce and the spices and stir. Allow the mixture to get hot, and cook for about five minutes to allow the spices to cook and release their flavor.

Add 2-3 tablespoons of the mixture per taco. Serve with fresh pico de gallo, guacamole, sour cream, cheese, or your other favorite condiment! Makes about 12 tacos.

As a side note, this could be another use for a rotisserie chicken! The cooking is done for you, you just need to shred.

Another view (clockwise, from the top, Rice-a-Roni Spanish Style Rice, tortilla chips, and the main event, a chicken taco):

Frugal Friday: London Broil/Flank Steak

Published by Hal on January 11, 2008 in Frugal Friday and recipes. 3 Comments

I must be getting popular or generating some better hits on Google, because I’m started to get some spam comments! I guess that’s good, but I love real comments, too, so if you’re reading, let me know, and share some good ideas with me!

When I was at home last week and my in-laws wanted to see the potato ricer at work, I needed a dish to serve with my Roasted Red Pepper Mashed Potatoes. The last time I made smashed potatoes, I served a marinaded flank steak over them and it was really tasty. The great thing about flank steak is it’s a very inexpensive cut of meat, and it’s not hard to prepare at all.

At it’s basic level, you get a flank steak, season it liberally and place it under a broiler (about 4 inches from the element) for 4-5 minutes per side. When it’s done, let it rest for 5-10 minutes, then cut it against the grain and serve it in strips with your favorite side. This ensures the meat will be served rare/medium rare, and will stay tender. Because of this particular cut, if you don’t prepare it this way it will be tough and chewy–so don’t over cook it, and don’t cut it with the grain or straight! (photo courtesy of viamarisol)

Alternatively, you could also marinade your flank steak to impart more flavor. I came across this recipe at Kalyn’s Kitchen blog, and gave it a try:

Ingredients:

  • 1 large piece of flank steak, 2-3 pounds
  • Marinade:
    • 1/3 cup fresh lime juice
    • 1/4 cup olive oil
    • 1 tsp. ground cumin
    • 1 tsp. dried oregano
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 T soy sauce
    • 1/2 tsp. ground chipotle chile powder (or use your favorite hot sauce)
    • 2 tsp. lime zest (optional)

Procedure:

Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)

Take meat out of refrigerator and let it come to room temperature before grilling. Preheat gas or charcoal barbecue grill to medium high (you can only keep your hand there for a few seconds.)

Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6-7 minutes for medium to medium-well. Time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an instant-read meat thermometer.

Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.) Slice across the grain and serve warm.

This was the final, plated product, which my family thoroughly enjoyed! Best of all, this dish uses many pantry staples, so my only real cost was that of the meat–3 pounds for about $7, a true frugal buy.

Recipes: Pork Curry in a Hurry

Published by Hal on January 8, 2008 in Hal's Hint and recipes. 5 Comments

This recipe is a tribute to my good friends, Robert and Mary Lee, and their Chicken Curry in a Hurry. They prepared it for me once, and I had the recipe, but I don’t any longer :) I do know that their chicken curry did not have the same base as mine, but that doesn’t mean it was any less tasty!

Ingredients:

  • Oil
  • 1 pound of pork, cubed (I had chops on hand)
  • 2 cups of green beans
  • 1 bell pepper, cut into strips and cut again to be bite-sized
  • 14 ounces of coconut milk
  • 4 teaspoons of red curry powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 2 teaspoons of sugar
  • 2 tablespoons of lime juice

Directions:

  1. Start some rice and let it cook while you’re working on the pork curry.
  2. Heat a large skillet over medium-high heat.
  3. Add a tablespoon of oil and the pork; cook the pork until it is no longer pink inside.
  4. Remove the pork from the heat and set aside.
  5. Add a tablespoon of oil to the skillet and add the green beans; cook for about 3-5 minutes, until the beans are heated through.
  6. Add the bell pepper and cook for another 3 minutes or so, until the pepper is heated through, but still crisp.
  7. Add the coconut milk and curry, onion, and garlic powders. Stir to combine.
  8. Add the pork back to the skillet, and heat through.
  9. Just before serving, add the sugar and lime juice and stir to combine.
  10. Serve along side or on top of fresh rice.

This recipe was actually inspired by a recipe in the Better Homes and Gardens cook book, but I changed a lot of the ingredients to things I had on hand. If you want more color, you can use a red or yellow bell pepper–they are just so expensive this time of year, and I didn’t have this dish planned when I went shopping last night, so I opted for the green variety. If you can’t find coconut milk, or it’s too exotic for you, you could also substitute plain yogurt. I also really like the taste of curry, which is why there is a lot in the dish. You can tone it down to your tastes :)

Hal’s Hint: Don’t blindly follow the directions for cooking your rice! If you do, you might end up burning it. A good rule of thumb is 2-to-1 liquid to rice. Bring the liquid and the rice to a boil, then reduce the heat to low and cover. Check periodically; the rice is done when there are tubes, like in the picture, and you can no longer see liquid easily. When it’s done, turn off the heat and just let it hang out. Any liquid left in the bottom, which there shouldn’t be much, will absorb into the rice after about 5 or 10 minutes. To make your rice more flavorful, you can use stock instead of just plain water.

Frugal Friday: 5 Uses for a Store-Bought Rotisserie Chicken

Published by Hal on December 28, 2007 in Frugal Friday and recipes. 2 Comments

Source

When my wife and I plan our out weekly menu and grocery list, often times it includes a rotisserie chicken. The reason for this is because for about $5 and a half an hour’s worth of work, we can get 5-8 good meals out of one of these chickens. Here are some ideas to help you incorporate a rotisserie chicken into your weekly menu.

1. Chicken Quesadillas

Heat a skillet over medium heat and spray lightly with oil (from your Misto sprayer!). Place a soft taco sized tortilla in the skillet, add 2-4 tablespoons of shredded chicken, 1 teaspoon of canned chilies, and about 2-4 tablespoons of mixed Mexican style shredded cheese. Heat until the cheese starts to melt and top with another tortilla. Flip, and heat for an additional 3-4 minutes. Serve with store-bought pico de gallo, sour cream, and/or guacamole.

2. Chicken Soup

Heat a tablespoon of oil, over medium heat, in the bottom of a 3 quart saucepan. Add 1/3 cup each of diced onion, diced celery, and sliced carrots to the pan. Saute until the onions are translucent. Add 2 cans of low-sodium chicken stock, raise the heat to medium-hight and bring to a boil. Add 6 oz of dried egg noodles and 1/2 cup of shredded chicken. Cook until the noodles and vegetables are tender. Season with salt and pepper, if desired

3. Chicken Salad

Add 2 cup of shredded chicken to a bowl. Add 1/3 cup of mayonnaise, 1/3 cup chopped celery (about one stalk), 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/3 cup of chopped walnuts (about 4-6 halves). Mix the ingredients together until combined, adding more mayonnaise if needed. You can also add about 1 cup of halved, seedless grapes, if you desire.

4. Chicken & Macaroni

This isn’t so much a recipe, as a mix in. Prepare a box of macaroni and cheese according to the package directions, or prepare your favorite mac-and-cheese recipe from scratch. Just before serving, add 1/4 cup of shredded chicken per serving. This is an easy way to add some protein to your meal.

5. Chicken and Ramen

I’m going ultra frugal here. Add 1/2 cup of shredded chicken and 1/3 cup of frozen peas to a prepared packet of chicken-flavored ramen soup. This makes a version of chicken soup that will be quicker and easier than the more “homemade version” in number 2.

I know there are lots of other uses for a rotisserie chicken, so let’s have them! Today, I chose to write about some simple and frugal uses, but you can be more gourmet, too, by combining some basic recipes (i.e., Chicken Tetrazzini: shredded chicken, linguine, and a bechamel sauce made into a creamy Alfredo with some peas and mushrooms, topped with cheese and bread crumbs).

What’s your favorite use for a rotisserie chicken?